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                <text>Brigham Young College Cooking Recipes </text>
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                <text>Cookery, American; Home economics; Bread; Cookery (Bread); Baked products; Cake; Confectionery; Pastry; Cookery (Puddings); Sauces; Entrées (Cookery); Cookery (Poultry); Cookery (Pork); Cookery (Veal); Soups; Cookery (Beef); Cookery (Fish); Cookery (Shellfish); Cookery (Vegetables); Cookery (Cheese); Cookery (Eggs); Cookery (Jam); Cookery (Fruit); Condiments; Ice cream, ices, etc; Canning and preserving; Salads; Icings, Cake; Cookery (Butter); Diseases; Medicine; Medicine--Formulae, receipts, prescriptions; </text>
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                <text>Brigham Young College Cooking Recipes cook book, handwritten and compiled by Mary Carl [Carlisle] and instructor Phoebe Nebeker. Included in the cookbook are recipes for first and second year domestic arts students at Brigham Young College. Concluding pages of the recipe book include descriptions of illnesses and recommendations for treatment.</text>
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                <text>Sorensen, Mary Carlisle, 1894-1962; Peterson, Phoebe Almira Nebeker, 1890-1972; </text>
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                <text>Utah State University, Merrill-Cazier Library, Special Collections and Archives, Coll MSS 344 Sorensen Family Papers, 1879-2008</text>
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                <text>ca. 1913</text>
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                <text>Reproduction for publication, exhibition, web display or commercial use is only permissible with the consent of the USU Libraries Special Collections and Archives, phone (435) 797-2663.</text>
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                <text>SCA MSS 0344 Series 03 Box 003 Folder 05</text>
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